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Matzah
מצה (matzah): crisp unleavened bread of flour and water, made without salt
Matzah is the flat unleavened bread eaten at Passover, recalling the Israelites leaving Egypt in too much haste for their bread to rise, and in Israel and Jewish homes worldwide it is also eaten as a crisp everyday cracker with soups and dips. The dough is only flour and water; by tradition it is mixed, rolled and baked within 18 minutes so it cannot ferment. This home version follows that rhythm but is not certified for Passover use. There is no salt: about 0.0 g salt per sheet. The usual mistake is rolling too thick, which gives a tough, chewy bread; roll until you can almost see the counter through it. Chef's tip: prick the dough all over with a fork before baking so it stays flat and blisters evenly.
- Total time
- 20 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 9 oz plain flourplus extra for rolling
- ½ cup cold water
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Method
0/5 doneStep 1: Heat the oven to 475°F (450°F fan) or its highest setting, with two baking trays inside.
15 minStep 2: Mix 9 oz plain flour and ½ cup cold water quickly into a firm dough and knead for 1 minute until smooth.
2 minStep 3: Divide into 6 pieces and roll each out paper-thin, about 2 mm, into rough rounds.
5 minStep 4: Prick each round all over with a fork.
1 minStep 5: Bake on the hot trays for 2–3 minutes a side, until crisp, dry and browned in spots. Cool on a rack; they crisp further as they cool.
6 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 4 g
- Carbs
- 31 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does matzah take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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